产抑菌活性物质菌株的筛选及其抑菌机理的研究  

Screening of Antibacterial Active Substance-producing Strains and Determination of Antibacterial Mechanism

作　　者：王文婧[1] 殷文政[1] 冀昌龙 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018 [2]锡林郭勒盟疾病预防控制中心,内蒙古锡林浩特026000

出　　处：《现代食品科技》2016年第12期151-157,共7页Modern Food Science and Technology

基　　金：内蒙古自然科学基金项目(2014MS0359)

摘　　要：从内蒙古锡林郭勒盟地区酸马奶酒中分离出的9株乳酸菌和5株酵母菌中筛选抑菌效果较好的菌株,并对其发酵液的抑菌机理进行研究。以金黄色葡萄球菌、肠炎沙门氏菌肠亚种和荧光假单胞菌作为指示菌,通过牛津杯琼脂扩散法筛选出乳酸菌E13和D6与酵母菌J10A1的共生发酵液具有较强的抑菌能力,比乳酸菌单独发酵抑菌效果分别增加2.48 mm和1.45 mm。两株乳酸菌产生的抑菌活性物质使沙门氏菌生长曲线延滞期延长,对数期缩短,对数期峰值降低;电解质、可溶性总糖外渗,导致菌液电导率和可溶性总糖含量增加;糖吸收利用能力下降,磷代谢先变缓慢,随后趋于平稳。E13产生的抑菌活性物质的抑菌性更强。结果表明,乳酸菌产生的抑菌活性物质,不仅破坏细菌的细胞壁和细胞膜结构,还会影响菌体细胞代谢,导致细菌无法进行正常的生长和繁殖,从而发挥抑菌作用。A total of nine strains of lactic acid bacteria and five yeast strains isolated from koumiss from Xilin Gol League, Inner Mongolia, and strains with higher antibacterial capacity were screened, and antibacterial mechanism of their fermentation broth was studied. Staphylococcus aureus, Salmonella enterica subsp. Enteric, and Pseudomonas fluorescens were used as indicators, while co-fermentation of Lactobacillus D6 and E13 with yeast J10A1 was performed using oxford cup agar diffusion method. The antibacterial effects of Lactobacillus D6 and E13 exceeded that of lactic acid bacteria by 2.48 mm and 1.45 mm, respectively. The antibacterial substances produced by strains D6 and E13 affected Salmonella to a large extent. The lag phase of Salmonella growth curve was delayed and its logarithmic phase was shortened with logarithmic peak being reduced. Intracellular total soluble sugars and electrolytes were purged, leading to an increase in liquid conductivity and content of total soluble sugars in the Salmonella suspension. Sugar absorption capacity was decreased and phosphorus metabolism was reduced to a constant value. Antibacterial substances produced by E13 showed a stronger inhibitory action. The results showed that the antibacterial substances produced by lactic acid bacteria not only destroy the cell wall and cell membrane, but also affect the metabolism of bacteria, exerting an inhibitory effect by inhibiting normal growth and reproduction of the bacteria.

关 键 词：酸马奶 乳酸菌 酵母菌 混合发酵 抗菌剂 

分 类 号：TS201.3[轻工技术与工程—食品科学]